mim

I sympathise -- and you will cringe at this -- -- use Brillo or whatever brand. and scrub it all off. If it is really baked on, you may need a fine grit sandpaper. Then start all over to season your griddle. I have bought "real" cast iron antique skillets and they had as much as an eighth inch baked on grease,

Unfortunately, recipes don't take into consideration the different materials in our utensils. Metal baking pan sare different than glass. Anr the new frypans are different from the "no stick" pans that are now carcinogen. Nothing can really beat cast iron -- but my wrists don't feel like cooperating any more.

Good luck